Wednesday, September 3, 2014

CHILI MANICOTTI

CHILI MANICOTTI
cooks.com
 
1/4 c. chopped onion
1 clove garlic, minced
1 tbsp. cooking oil
3 cans chili beef soup (Campbell's)
3/4 c. water
12 manicotti shells
2 beaten eggs
2 1/2 c. cream style cottage cheese, drained
1 1/2 c. sharp American cheese, shredded
1-2 pickled jalapeno peppers, seeded & diced

Cook manicotti in salted water 8-10 minutes; drain and rinse carefully. Cook onion and garlic in oil until tender. Stir in soup and water, heat through. Combine eggs and 1 cup cottage cheese and jalapeno peppers; mix well. Spoon cheese mixture into shells.Cover bottom of 9 x 13 inch pan with thin layer of soup mixture, put in filled shells. Cover with remaining soup mixture. Cover and bake at 350 degrees for 40-45 minutes. Uncover and add rest of American cheese and bake 5 minutes more. Let stand 5 minutes before serving.

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